Should steaks be left at room temp before cooking?
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- Опубліковано 21 вер 2024
- Should steaks be left at room temp before cooking?
There’s a common belief that steaks should be left on the counter at room temp for 20-30 minutes before cooking. The idea is to “let the steak come to room temp”, allowing for more even cooking.
The fact is that the change in temperature after 20-30 minutes is almost negligible. For these thin steaks, they only rose by 7°F. @JKenjiLopezAlt did a similar experiment with a larger 15oz steak. After 20 minutes it only rose by 2 degrees… after 2 hours the steak was still at 49.6F, nowhere near room temp. At that rate it would take 6 hours to reach room temp and would become a food safety concern.
I’ve heard the argument that a cold steak hitting a hot pan will make the fibers “tense up” but I question this theory. Whether the steak is cold or at room temp, it is being placed into a ripping hot 600F pan. The small difference in steak temp is nothing compared to the extreme heat it’s being exposed to. I’d be interested to see a study done, but I question any noticeable differences in texture.
Results:
I noticed no differences between the two steaks. The crust, tenderness, and grey band were the same. Interestingly it took nearly the same amount of time to cook them, as the “fridge” steak quickly caught up with the “room temp” steak (see graph in video).
If you’re going to do anything to a steak before cooking, a better idea is to dry brine. Add your salt at least 2 hours before, ideally overnight for better flavor, texture and crust.
Checkout my video battling Buffalo Wild Wings in their parking lot! ua-cam.com/video/NfCyLJ2zT0U/v-deo.html
So you admit you didn't let the steak reach room temp....
as a canadian i got so freaked out when he said that the temperature had raised "only 15 degrees" because in celcius that makes a world of difference and then some
As not a Canadian I could read the giant F in the red circle when he said that. So there was no worry
@@amamsurri5454 😂😂😂😂😂😂
@@amamsurri5454 that's fuckin hilarious
Lmfao 🇨🇦 represent
@@amamsurri5454 😂😂😂😂😂
Dope video Max.
Can you do an update where the steak is brought to 70 degrees + (2ish hours)
My man🤝🤝
i feel like that could be a health risk because of bacteria
@@Josiah.435 yeah wtf?
@@swampy7139 4 hours is the max, 2 you’ll be fine but 70 is in the danger zone
@@Josiah.435 i mean if you put it on the floor yea but if your kitchen is clean it should be fine
all i can say is “DEEE-licious”
I miss ninja and guga 😢
@@amirahani3196 he was the Best guest, this new canadian guy doesn't even compare
@@amirahani3196 Ninja has his own channel now
@@WhiteRaven___ i know i still watch him but man if they’d be together they would’ve destroyed all the other youtube cooking videos
Good old days
When your room temp is the same temp as the fridge:…
You could save lots of money by not having a fridge
................is your room temp like 30°F?
bro be living in Antarctica
When you try to be funny but arent....
Is bro okay 💀
The camera quality is so good! And thank you for answering this! I was wondering if it was worth it.
Yeah It’s Really Good Compared To His Older Shorts
Max is taking his videos to the next level
Vacuum seal (or ziploc and water displacement seal), then leave in slightly higher than room temp water for 45 minutes. That will raise the internal temperature MUCH better than leaving out, and should reduce cooking time and grey band.
I'm vegetarian for 10 years and this guy is still my favorite
agreed (not vegaterian) his presentation is literal artwork
Have you ever had celery? Its pretty good.
@@willlastnameguy8329 apple is good too
I'm curious what did vegan eat everyday ?
bro trying to make you switch sides
Hey if you ever worked in a professional kitchen you’d know how many times idiots cook cold meat straight out the fridge and it gets sent back because a costumer discovers it’s raw … don’t cook cold or frozen meat just let it come up to temp.
And your fridge might not be cold enough if after an hour your steak is only 15 Fahrenheit colder … A standard fridge at home is 5 degrees Celsius you don’t leave meat in a fridge for 60 mins it’s there overnight or a couple of days at most, try seating a 5° C steak on a smoking hot skillet, it will be raw.
Totattly agree don’t know what he is on about I notice the difference when I cook a steak tight out of the fridge versus too
Temp
You can see how much denser the fibres of the meat are on the fridge steak even with such a miniscule difference in temperature. No way its as tender as the one that came up to temp.
100% facts my dude!
The crazy in this comment section...
Fridges are at like 34°F how tf did it not heat up more?
I sous vide my steaks and put them back in the fridge for sometimes 3 days.
I have tried both letting them go room temp to right out of the fridge. No difference at all.
One time I had a 2 inch thick ny strip. The middle only got warm but it was fully cooked because of the sous vide. I love my steaks rare. Sous vide allows me to enjoy it that way as well as a tender cut of beef.
Sous vide changed my life.
Sous vide is very different because it slowly cooks the steak. a standard fridge is 5°C in most countries, if your steak is 5°C and you try to cook it on a pan you will burn the outside before the inside is even hot and end up trying to justify it by saying colour is flavour, no it’s burnt sorry not sorry black is a shade not a colour 😂
@@bobjamaica9045 I use ghee butter and salt .mostly in a cast iron skillet. Crust is never burnt and the center is always warm unless it's a 2" thick steak.
I like a steak Pittsburgh style too. Crisp outside rare inside.
Im strict carnivore and have experimented with ways to cook steaks for 7 years now. I can cook almost any cut from porterhouse, filet, skirt steak or bottom roast to perfection. And just salt as seasoning. I use ghee, duck fat, lard or suet. I never ever use seed oils. That's where you get really burnt taste.
@@bobjamaica9045 incorrect
ua-cam.com/video/uLWsEg1LmaE/v-deo.html
@@bobjamaica9045 It doesn't matter how many times you spam this, it's wrong and you're still a moron.
Always interested to know the difference between room and fridge temperature steaks. Glad that you did these experiments. Thank you 🙏🏻 for sharing and showing these! Love your camera image. Looks great!
Thank you for actually saying they’re the same and not following the hive mind of cooking UA-camrs! It never fails to annoy me when people say to, “leave it out because it makes a difference” when it has been proven multiple times it doesn’t. Appreciate you man!
Someone who actually understands how to do this experiment. Thank you!
I love this, dispelling unnecessary myths to make cooking more efficient! Well done 👏👏👏
Its not a myth. Its just not as necessary when using a temp probe.
It’s not a myth it’s straight bullshit he just sold you. He put a ROOM TEMP steak in the fridge for an hour it barely got cold as he said himself so his experiment is retarded… now imagine it’s been there overnight like most people do or even a couple of days, I don’t always buy fresh meat, it will be there in portions waiting to be cooked in 2-3 days… that’s a much colder steak, rather than putting a room temp steak into a fridge for 60 mins like he done in the vid… no one does that in real life, you buy meat from the fridge in the shop and drive back and put it back again into the fridge while ITS STILL COLD. Now throw that 5°C steak on a smoking hot pan and see how that cooks 🤦🏻♂️ this dude never worked in a professional kitchen and it shows
This fude so cringe
@@Mrclean431 it’s not necessary ever
@@MikehMike01no but there's a way to get better flavor in your steak and it ain't taking it out of the fridge, salting and immediately searing.
The step max doesn't do here, which is important, is that generally when people take a steak out to rest to room temp THEY SALT IT. Salting 30+ minutes prior actually has a provable and even visible change to the tissue of the cut.
Max here seasoned them both at the same time right before cooking - something no skilled chef would do.
The temp charts did it for me. Well done
Personally I like leaving it on the grill, really brings out the juices
I see what you did there
Put it on the grill with tin foil wrapped around it
@@cocknball2732 pls dont use tin foil lol
Try the sear and the juices stay in. That’s where they belong.
@@cocknball2732 ewww, steamed steak? Why?
I actually don't really like steak but seeing these videos makes my mouth water
I leave them in the fridge anyway. I don't always get super thick cuts and think it helps with a little room to keep them mid rare.
I enjoy the side by side comparison, good vid! ❤🎉
But I think it’s important to note that when you’re leaving a steak at room temp, it cooks faster, you can see that the *fridge* steak got to medium rare (given the control of an evenly heated pan), and was juicy, the *room temp* steak was more medium, but still as juicy as the fridge’s medium rare (the *room temp* steak should’ve been pulled earlier).
Leaving the steaks out before allows the tenders and moisture in the meat to soften before cooking, and can be cooked faster, and rested better as well.
Sources; working in kitchens, cooking steaks on a daily basis, I still don’t got the hang of it, but room temp is worth a shot but experience and finesse win any day of the week.
Doesn’t matter how you get it done, as long as it’s delicious in the end, and I guess sanitary.
Love to steak and respect to the farmers and animals 💕💕💕
This new lighting looks godly doe
bro if it wasn't for you dude I would not know the proper way to cook meat I've impressed my family ten fold with the knowledge you have given all of us
This isn’t always the truth when grilling over fire or coals. But man I love your vids.
It definitely isn’t true at all and I think it’s misleading to people that aren’t experienced in cooking steaks. Even a pan sear would not work with a stone cold steak right out of a fridge. His experiment was not good, the steak was not fully refrigerated it was only there for an hour, 99% of people buy their meat and it’s in the fridge for a day at least, now that whole piece of steak is 5°C how will that cook evenly ? It simply won’t. Hence professional chefs say this stuff all the time but everyone calls it myths etc because they think they know better …
@@bobjamaica9045
Yeah, I literally put my meat on a freezer to make it last like months(sorry I know it's dangerous) and it won't work if I didn't leave it to a room temperature before cooking.
@@bobjamaica9045 he said his cold steak was 39 f which is 3 c. He's just a guy cooking for himself in a home kitchen on a skillet. It's not really misleading at all.
@@bobjamaica9045 There's absolutely no benefit to letting steak warm up before cooking. Cooks Illustrated has shown you can get the same sear from a frozen steak. Evaporating moisture takes 10x the energy needed compared to raising the temp of the steak. As far as a sear is concerned all you're doing is letting bacteria grow in the warmth.
@@bobjamaica9045 It doesn't matter how many times you spam this, you're still wrong, and you're still an idiot.
I'm glad someone said it. It's crazy how much misinformation is about there for food. Like letting a steak rest and how you cut it is so huge its crazy. You wouldn't think something that seems trivial would matter so much
Well u do let a steak rest... otherwise all the juices are lost on ur plate
Yep, I totally agree with max here.
Definitely not! Uugh the thought makes me feel sick n can make you sick if you've got crazy humid/hot weather. 🤢 And I've never had an issue with 5-10 before cooking so I'll stick to that.
Love your work Max! 😁🙏💙🦘
I leave mine out for about 2 hours at about 72 degrees room temp and have it doused in salt up until right before I cook it where I thoroughly rinse and dry it then lightly season. Better than restaurant steak IMO
Moisture and temperature is the key. Get your heat as high as possible and then pat your steak dry and then immediately season it and throw it on your heat source and sear it in each side.
Awesome experiment Max!
100% dry brining, every time
What does that mean?
@@brent4674 dry brine is when you season with salt your steak, place it on a wire rack and in the fridge overnight. That allows for excess moisture to escape and salt to penetrate the meat. When cooked, additional salt allows for retention of liquids, hence making the steak better seasoned and a bit juicier
@@panathasg13 Most of that is complete bunk. It dries out the outside of the steak leading to better browning and thus better flavour. That's it.
@@theclockworkcadaver7025 bruv, that's what excess moisture is. Less moisture equals better searing. But do the seasoning the night before and eat your steak next day and see how better salted it is
@@panathasg13 Not too bright are you? I restated that point, because that was your ONLY correct statement.
"Allows for salt to penetrate the meat" false.
"Additional salt allows for retention of liquids" false.
"Making the steak a bit juicier" false.
Also even in your reply you made another false statement: "see how better salted it is". It's not. Salt doesn't just multiply by magic. If you put more salt on it, it'll be more salty; it has absolutely nothing to do with how long you leave the salt.
It can look however you want it to but leaving it out allows the steak to cook more evenly and allows it to become more tender and retain its juice so it does help. That’s if you let it rest 10 min after it’s done as well.
Lovin the new camera quality max
In Asia we don’t need thermometer we only use hand and put it in the frying pan
It's not about colour, crust etc....it's about the muscle not shocked when it hits the hot pan which can make for a tough steak. It's about having a tender steak when cooked at room temperature.
still doesnt make a difference, stop making up excuses and just accept that you are wrong
I find it makes a massive difference, usually pat off any moisture, Salt + Pepper it, then leave it for 3 hours in a warm room, getting it up from fridge temp to 15-20C Then oil it just before cooking.
Same! It makes a huge difference! Even sirloins are unbelievably tender doing this!
Thank you! I've always wondered about this
But 54 digress is not room temp it should had been around 70 degrees
@@chrisx48 it’s going to take many many hours to hit 70° and that’s going to be unsafe
Bro is a steak master even with all the funky experiments they usually end up scrumptious
I’ll still leave them out. Thanks bro
He is sooo wrong in this
I seasoned my steak, let it sit on a rack in the fridge for 24 hours, and left it on the counter for 1 hour before cooking. Ended up making the best steak of my life and don't plan to change my technique!
Him saying turned at the same time
Me thing about the fraction of a second before turning the second one
Left mine out for 8hrs because I went to a baseball game at 3. Steaks were 65f internal when I got back. Mine had been dry brining for two days. I covered them with foil as they sat in a baking pan with a little rack to let air in under the steaks(how I dry brine them). Had really good crust and cooked evenly and quickly. Pink was way closer to the edge than the ones in the video. They were New York strips.
Definitely worth my time.
I see u with the new camera
Man’s Probably Got A DSLR
Most likely a new lens with a greater aperture and focal length
Yes, they absolutely should. Allowing the steaks to come to room temp not only ensures it can cook more evenly, but just as important is the tenderness, much like human muscles cold temperatures cause the muscle fibres to seize up and it needs time to recoil.
If you're working in a professional enviroment where you have possibly dozens of steak orders all to different cooking times you need to have them at room temp for these reasons, perhaps at home its more negligible but you only have so much time in a professional workplace.
Afaik theres literally no scientific basis behind this myth
Generally I see this done as they season the meat and leave it out before cooking so those flavors will distribute.
Thanks for the scientific experiment!
A country where only cows rule is called the United Steaks🐮
I presume you have a wife and children, because that was a good dad joke.
I recently started dry brining. I cant believe the difference it makes. I found that 48 hours is perfect, and I don't add any additional salt. Then I smoke them till they reach 115, then I reverse sear and baste with butter till 135, and let them rest under cover for 5 or ten minutes. One thing I found out about dry brining is that is kind of cures the meat, so if you go to normal temperatures it will be overdone. So 135 is medium rare.
Yeah but he cooked them to the same internal temp, i think time cooking might be a more accurate test. Love your channel!
An hour in the fridge isn’t realistic anyway, most people have meat in their fridge and it’s there for at least a day or overnight not 60 mins…try cooking a 5°C steak on a smoking hot pan 🤦🏻♂️😂
@@bobjamaica9045 exactly!
@@bobjamaica9045 ua-cam.com/video/uLWsEg1LmaE/v-deo.html
There you go, that's a pretty extreme temp difference and they even had less greying with the frozen steaks.
Ok, I gave this video a thumbs up therefore I feel I deserve several hundreds of both portions of steak for testing purposes. Thank you, chef.
I feel like this rumor was started because of restaurants. Restaurants "room temp" is a lot higher than a standard home kitchen because we got 8 burners, 4 stoves, a deep Fryer, etc. Etc. Etc. So our steaks would get a lot warmer and cook a lot faster. Even if it's just 30 seconds faster that 30 seconds multiplied by 450 covers equals some peace of mind for the guy on grill or saute.
Video doesn't do this justice, too small of a sample size. Try a regular size steak comparison, with your heat differentials and steak sizes used, its trivial to find a discernible effect otherwise, a larger steak will be more noticeable in this experiment, especially with thicker steaks 2.5" or bigger. Your experiment is the same as a burger patty cold or room temp, way too small and not thick enough for it to matter.
Steaks need to be room temp before cooking for more precise cooking, or scientifically speaking, more evenly distributed thermal gradients, otherwise uneven cooking differentials will occur vastly in a cold steak where the effect is more noticeable if the meat is a bigger cut.
This is easily seen with a Prime Rib Roast. Instructions on every recipe for a Prime Rib Roast says to leave your roast in room temp for a few hours before even cooking, since its a HUGE piece of meat. Try putting a whole roast in the oven cold and cook with same instructions and check if you get the same medium rare.
You basically cooked a petite steak where this doesn't even matter and you can't even notice a difference.
You can literally hypothesize or guess what would happen if you have any cooking intuition, don't even need a full understanding of thermodynamics or the browning effect to know that when a piece of cold meat touches a hot pan it will reach thermal equilibrium, and if the steak is cold, it will take longer and not reach the center of the steak the same way a room temp steak would.
If anything, you showed how some "experiments" can be badly made and give off false misleading conclusions.
Tl;dr
It only matters when you got a real steak size not a petite cut, a small 1" steak you can probably get away with it, or thin cuts, but if its 1.5" or bigger might as well leave it out for at least 30min to an hour.
But when you make a steak you're usually not just eating the steak only anyways, so first thing I do is take my steak out and work on prepping my side dishes, once I'm about less than 10minutes from finishing my sides, I begin cooking my steak, usually takes 2-3min each side and then I let it rest for 5ish minutes or so while finishing my sides/and or plating myself.
Lol bro the video literally says should steaks be left out in response to the old myth that a cold steak will have a cold center which he just proved wrong. Your not gonna get your dick sucked for being bill nye the science guy
🤓
To summarize, this isn't a scientific experiment it's just having fun cooking.
you repeat yourself too much in that comment
stop spewing diarrhea out your mouth
Hmm. I like it, I’m from a more fuddy thinking of cooking meat but I’m always wanting to learn new ways! I was raised on the prospect of leaving your meat out over night or 5 hours prior to cooking depending on the cut and what you were doing. Like brisket or otherwise. Love your stuff!
It's still a fact, the pan cools down when you put cold stuff in it, obviously not to notable with a cast iron skillet at max temperature
He did say it took 30 seconds longer to cook for a 15 degree difference.
As the video showed, the steak is still cold after being left out, dumbass.
Difference between a steak that’s been in the fridge overnight though, will be much colder then just one hour so then it’s good to leave out to get room temp
yes literally everyone says "leave steak out or 30 min, but that does nothing" and even if it did come to room temp it wouldn't even do anything thank you max
So you keep cooking the steak from the fridge until it gets to temp and then compare the steaks and they’re the same. Jesus Christ man you’re a genius 😂🤦🏾♂️😭
Why is nobody's talking about his room being 54 degrees
I would say its not about the internal temp but that the outside can get dried out and warm to sear better. Got to give you props you set up a great experiment with controls. Great job as always!!
My steaks never get left out for any more than 10-15 min before I throw em on the skillet and I usually get a great crust lol
It’s not about crust it’s about the steak cooking inside, you can’t throw stone cold steaks on searing hot grills or pans…
@@bobjamaica9045 why not? its not like it makes a differnce
@@Asksksksk of course it makes a difference, if you take a stone cold piece of meat and then throw it on a very high heat there is no way it will cook inside.. I know because I’ve seen chefs do that a shit load of times 🤦🏻♂️ it’s even worse when they accidentally get the frozen meat
@@bobjamaica9045 this video and many other prove you wrong, its not like cold meat is going to have a heatbarrier around it
Point is, you can go straight from the fridge to the pan
Love the graph
as someone who cant cook and get especially meat always wrong. this is a very interesting information.
yay let’s leave meat out at bacterias favourite temperature
thats why you cook it ;)
Although there wasn't a taste/tenderness test. Leaving steaks out has nothing to do with crust or colour, it has to do with the muscle contracting due to the extreme variance in temperature when cooking from cold.
This is mostly for cuts that contain a large bone.
Dry brined my first steak and added just a tiny bit of salt before cooking because I didnt think it would have made much of a difference during cooking because it wouldnt have gotten much warmer just by sitting out for a few minutes
Who leaves a piece of meat in the fridge for just an hr? I can't see a scenario where you'd put it for just an hr outside of situations like these where you're experimenting.
I allways give it a 15-30 min , u can season it and it will distribute flavour in that time , plus i feel the meat "relaxexes" a bit aka more tender
... they were both in the fridge to begin with, he left one in the fridge and left the other out for an hour
No way! I need more examples
I leave my steaks in the fridge up until I'm putting in the pan. I like my steak blue rare so if it's cold I feel like it gives me more time to get a crust while maintaining blue status
If you’re cooking for personal reasons then no the 30 seconds won’t matter,but if you’re working grill at a restaurant where you’re cooking steaks all day it’s better to have them be a bit less cold, that 30 seconds stacks up after an 8-14 hour shift
I'm curious how you sear a good mid rare after 1 week being frozen in the freezer
The same way as every other
Is this a serious question?
Just blew my mind
Was going to say, it's bring to room temp before cooking, not leave out an hour
Still no point
@@Kefka2010 it helps a bit with a more robust flavor. especially if its dry rubbed, but i dont do it unless i am cooking on charcoal, most of the time its just not worth the time expended
@@bloodofthefayth That's because of the dry rub though.
Youd have to leave it for ages before it gets to room temp
When you say not worth the time, for me it’s I put my left hand on the refrigerator door and open the door and grab the steak with the right hand and then close the door, and then place the steak on the counter. The whole thing only takes a couple seconds. I love your videos. And I like this video to. However, if Gordon Ramsey says to take it out, then I do that, I do mine an hour ahead of time.
Applewood low and slowwww
He's not cooking a brisket.
@@waskele.wabbit717 go to bed it’s past your bedtime
@@brendan638 go back to White Castle you obviously don't know how to cook.
Probably has to do with repeatability. Eliminating factors that diverge from a recipe is important to replicating the same dish a gazillion times in the restaurant industry, and then that practice bleeds into home cooking technique
He should do this with a cold meat in fridge for a long time. 1 hour isn’t enough to cool even a small soda.
The meat was cold. It was out of the fridge for an hour.
i have made steak out of the fridge many times, bringing meat to "room temp" is pointless
Holy hell, you're a dumbass. It was already cold. Are you actually stupid enough to think that he took it to room temp just to cool it down again?
Dude I love your vids
"for 1 hour"
"After 60 minutes"
So that was a fcking lie
Before u comment "but 60 minutes is a hour" I know I just wanted to do a shitty joke
⌚😅😂🥩 🔥
But 60min is 1 hour…
Terrible joke
Don’t quit your day job
@@antvn222 dont quit your night shift
Depends on the kind of cut a steak is to thin to notice the difference
“Should steaks be left at room temp before cooking?”
Me: I have no clue
Dude I like the new style of videos they look kind of cinematic and just you stepped up you are such a big inspiration and now I'm not expecting you to see this but you helped me in life you thought me that I love cooking I was stressed and then I just started cooking and now it's my hobby thank you so very much and if you see this I hope you cry lol nah just kidding
This doesn’t count since you didn’t actually get it to room temp 🥴
I think you’re missing the point, usually you leave steaks out 20-30minutes, he went above that threshold to an hour to point out it doesn’t make a difference as great chefs often say to leave a steak out. SMH at you 🤦♂️
@@jonjones4439 The exact title is “should steaks be left at room temperature before cooking?” his video proves nothing of the sort so I stand with my statement.
I’m not sure why it’s so hard to understand what I meant.
@@eonkshabonk I never said that, you implied that, nobody takes steaks out until they’re room temp, come on now, you take things too literal, also you didn’t read anything I said only reverting to what you wrote. I will repeat myself most chefs, professional ones say 20-30 minutes to leave out.
@@jonjones4439 I never said it was implied. The literal title says it. After that nothing said matters really. The video doesn’t match the title… period. That is all. It’s not a matter of opinion or preference. I made a statement based on the title of the video and the “results” at the end. That’s the reality of the situation.
The prevailing myth in the culinary world is that you should leave a steak out at room temperature for 30 minutes to an hour. That's the test. If he ACTUALLY brought the steak to room temperature, it would be well into the bacterial danger zone.
Thank you sir, I’ve always wondered about this myth
Hes wrong... Im a professional chef it makes significant difference especially with fillet steaks
Yeah well I'll listen to Gordon Ramsey over some dude on youtube reels
He literally showed a controlled test what else more do you want. U act like Gordon is a god
The question is not one of cooking time, but of taste.
When your entire personality is just “steak”
Best personality to have
Definitely chill if going on a smoker for reverse sear. Gives longer smoking time when steak is very cold.
Indoors in a fry pan, doing the 1 or 2 minute flip anyway. Just start right from the fridge.
Life. Changing.
Scientifically speaking, they should be cooked in separate pans. Good demo tho
I agree with you. But, leaving it out skips the step of putting it into the fridge if you intend to cook right away
I've seen cooking steaks frozen. It takes longer. But it eliminates the grey band.
I'll have to agree with you, though for a different reason. I like my steaks to be on the rare side of medium rare, and the difference between levels of doneness is about 1minute. This makes preparing a steak on the rare side of a specific doneness a lot easier.
I don't think it matters.
I always thought it was more about giving the salting time to do its magic than it was about temperature.
Maybe because the pieces were so small it had a more negligible effect, but I've seen multiple times that cooking a steak straight from the fridge leaves a larger gray band, and this is because heat flows into the outer layers of the steak faster because there is a larger temperature differential between the cooking surface and the surface of the steak. When you leave the steak out for an hour the temperature of the inside of the steak may have only increased by 15 degrees but I'm willing to bet the surface increased by more, and in my experience it does make a difference, especially if you dry brine them while they're sitting out
No the grey band is same just the inside is raw then or steak is overcooked
I love your channel keep up the amazing work!!!!
I saw a bit of a darker shade in the fridge. I don't know if that's good, but I think you should put it in the fridge.
When you leave the steak out on the counter that’s when you add the salt and other seasoning if you want. It will let the salt penetrate deeply into the meat. Try it out
try dry brining the night before instead
Totally disagree on this one, especially with thick cuts. You should also salt it while it sits out to tenderize it more.
This might sound weird but i love your voice its so chill
It’s dangerous to leave meat sitting out especially when there is no benefit in the end. That 5C-59C zone will grow a moderate amount of bacteria in 1 hour, and it could very well infiltrate beyond the top layer.
Bro I fricking love your vids. I binge watch you cooking lol